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35 minutes
Prep: 15 minutes
Cook: 15 minutes
343 calories per serving view nutrition facts
4 servings
suggest servings
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| 3 | tablespoons | lemon juice | |
| 3 | tablespoons | olive oil | |
| 3 | tablespoons | cilantro | minced |
| 1 | x | sea salt | |
| 1 | x | black pepper | ground |
| 1 | cup | corn | fresh or frozen |
| 1/2 | cup | quinoa | rinsed well |
| 1/2 | teaspoon | cumin seeds | toasted |
| 1 | cup | black beans | cooked |
| 1 | medium | tomato | diced |
| 3 | tablespoons | red onion |
Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender.
Drain corn, reserving 1 cup of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin.
Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).
Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix.
Refrigerate salad until ready to serve.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 9.0g | 35% |
| Sugars 15.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 7% | Vitamin C | 39% | |
| Calcium | 8% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....
Very pleased - flavor & texture were very good. Glaze added nice zip. Will make again.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
